Flourless Chocolate Cake

If you want to make one chocolate cake for the rest of your life, this is the one! So fudgy, most and absolutely irresistable!

Oh, and I have a rule when baking with chocolate: if the chocolate isn’t great, the cake won’t be either. This flourless chocolate cake from my book Baking with Anne is all about letting the chocolate shine – rich, fudgy and finished with a silky ganache.

I’m using Chocolaterie Genaveh‘s newly launched artisan pistoles, made right here in Luxembourg. The cake made with their their 63% dark chocolate from Peruvian cocoa beans, while the creamy ganache uses their 39% milk chocolate from São Tomé & Príncipe.

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Ingredients

200g butter
200g dark chocolate
6 eggs
a pinch of salt
180g sugar
1 tsp vanilla extract
150g ground almonds

For the ganache:
200g milk chocolate
85ml cream
a good pinch of salt

Method

Preheat the oven to 160°C fan.

Cut the butter into cubes, roughly chop the chocolate and put in a saucepan. Melt in a bain marie.

Separate the eggs: put the egg whites in a bowl with a pinch of salt and whisk until stiff.

Put the egg yolks into another bowl, add the sugar and whisk until pale.

Add the vanilla extract and the almonds to the egg yolks, then whisk in the melted chocolate. Once combined, gently fold through the stiff egg whites.

Line a 23 cm springform with baking paper and grease the sides.

Pour the batter into the springform and bake in the preheated oven for 40 minutes. The cake will still be very wet inside.

Put the cake in the tin on a wire rack and leave to cool completely.

Meanwhile, make the ganache. Roughly chop the chocolate and melt in a bain marie. Remove the saucepan from the heat and stir through the cream and a pinch of salt.Leave to cool for at least 30 minutes.

Remove the cake from the tin and place on a serving plate. Do this gently, as the cake will be very soft.

Whisk the ganache to make it soft again, then spread it over the top of the cake.